Spelt + Amaranth Pies

2 comments

This is a n easy recipe, quick to prepare, that may have many and fanciful variations and that my “gnome” loves, for its shape and colours. In summer, these pies can be eaten cold, directly from the fridge, but for now I still serve them hot. I used some aluminum molds, like those for muffins (I used 6 of them, with the quantities I list below), but you could use¬† coffee cups, if you want to serve them only as an appetizer …

Ingredients:
200 gr of precooked spelt
50 gr of amaranth
2 zucchini
1 onion
tomato sauce, flavoured with basil
salt
chopped seaweed
gomasio
extra virgin olive oil

Method:
Toast spelt and amaranth in a large frying pan, over a high heat for 7-10 minutes (stirring occasionally to prevent them from sticking); then reduce the heat and cover them with hot water. Add the diced zucchini and the onion, cut into thin slices. Cook it all for about twenty minutes, gradually adding more water, if necessary. Once done (better if the grains are well done, otherwise the pies are likely to crumble), and fill the six molds, previously oiled, up to the edge. Press them well with a spoon (or with your hands!). Turn them upside down on the plates, pour over a big spoonful of warm tomato sauce, flavoured to your liking (if you have a home-made preserve, that would be perfect!), a drop of oil, a sprinkling of chopped seaweed, salt (but it’s not necessary!) and 1 pinch of gomasio. Et voila, it’s done!

Note:
I enjoy making gomasio, pounding in a mortar salt, sesame seeds, poppy seeds, marjoram, thyme, sunflower and pumpkin seeds and some nuts, sometimes!

Chef: ValeVico from VeganBlog

  1. wendy 26 April 2012 at 04:11

    Always liked pies, cakes, and this sort of things, also, I love amaranth but I’ve never found the right way for me to have it. I’ll try this one.
    thanks for sharing


  2. heidi 2 May 2012 at 05:43

    they look delicious, I’ve to try them thanks



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